Baking & Culinary Articles

Michael R. Triassi, Le Jeune Chef’s director of sales and restaurant operations, accepts a Reader’s Choice Award from Becky Fitzwater, an advertising representative for the Milton Standard-Journal. Le Jeune Chef Restaurant recently received the silver among restaurants in the Milton Standard-Journal’s first Reader’s Choice Awards.

Barbara K. Emert-Strouse (right), and her family, including May culinary arts and systems graduate Scott L. Neff (with hat), join forces in the kitchen of Christ Episcopal Church in Williamsport to serve a free meal to the community. Barbara K. Emert-Strouse, assistant professor of dental hygiene, was joined by her family, including Scott L.

A new video, in which Presidential Student Ambassador Emily K. Lutz chats with Chef Frank Suchwala about "Technology in the Kitchen," has been added to the Penn College YouTube channel. The clip gives viewers a taste of "fruit-juice caviar" and other scientific food preparation in the School of Business & Hospitality and at the recent USA Science and Engineering Festival in Washington, D.C.

Penn College’s hospitality department hosted its annual Culinary and Pastry Experience on April 29, showing off the work of students in five classes: Advanced Baking Applications for Culinary Arts, Cakes and Decorations, Classical and Specialty Dessert Presentation, Culinary Competition and Skills Assessment, and Principles of Chocolate Works.

Kate (Bishop) Hunter, ’00, culinary arts technology, offers career tips during a library presentation. From left, Robb C. Dietrich, executive director of the Penn College Foundation, Sarah B. Fiedler, recipient of the Jones Dairy Culinary Scholarship, and Kate Hunter, ’00, who presented the scholarship on behalf of Jones Dairy Farm.

Award-winning cake designer Irene Maston, named one of Brides magazine’s Top 100 Cake Designers, visited campus Thursday to provide a cake-sculpting demonstration in the Madigan Library. During her well-attended talk, she transformed a stack of triple-chocolate layer cakes to a likeness of the college’s Wildcat mascot.

George E. Logue III, '10, has found his home as chef/owner of Acme Barbecue & Catering Co. in downtown Williamsport. From the Spring 2016 One College Avenue magazine: A calm demeanor and appreciation for life are part of the recipe at a culinary arts alumnus’s popular restaurant in downtown Williamsport.

Seventeen first-place winners from Pennsylvania College of Technology have advanced to the 52nd annual National SkillsUSA Conference, to be held from June 20-24 in Louisville, Kentucky. Three other students finished in the top four places in their respective categories during the SkillsUSA Pennsylvania Leadership and Skills Conference held earlier this month in Hershey.

Students and faculty from Pennsylvania College of Technology's School of Business & Hospitality served a "Taste of Technology" at the USA Science and Engineering Festival in Washington, D.C., from April 15-17. From frozen Teddy Grahams to instant ice cream, the students fed guests' curiosity and appetite.

Phyllis Wise Reynolds talks with students about grain ingredients, around which macrobiotic menus are built, and shows two pasta options. Wise Reynolds reviews a recipe with student Andrew Scheitle, of Chambersburg. Student Sarah A. Brunski, of Mount Holly Springs, asks questions before getting started on a pasta recipe. R.